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The effect of education on the responses to a probe meal (250 mL vegetable soup cooked at low temperature and 25 g bread) will be studied in a parallel design. The effects of education will be tested in two different groups in random order: real versus sham education. In each group the responses to a probe meal will be tested on 2 different days before and after the intervention. Participants will be instructed to eat a standard dinner the day before, to consume a standard breakfast at home after overnight fast, and to report to the laboratory, where the probe meal will be administered 3 h after breakfast. Studies will be conducted in a quiet, isolated room with participants sitting on a chair. Perception will be measured at 5 min intervals 10 min before and 20 min after ingestion and at 10 min intervals up to 60 min after the probe meal.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Education | Experimental | Solutions of the five basic tastes (sweet, salty, sour, bitter and umami) and the 3 main components of the probe soup (onion, leek and carrot) will be given every 10 min with a mouthwash after each test. In the real education group, solutions at suprathreshold concentration for detection will be given with a subsequent comment on the flavor and an explanation of the components and preparation of the soup (low temperature cooking to preserve flavors). |
|
| Sham | Sham Comparator | Solutions of the five basic tastes (sweet, salty, sour, bitter and umami) and the 3 main components of the probe soup (onion, leek and carrot) will be given every 10 min with a mouthwash after each test. In the sham education group solutions at subthreshold concentration for detection with no explanation will be provided. |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Education | Behavioral |
| ||
| Sham |
| Measure | Description | Time Frame |
|---|---|---|
| Change in digestive well-being measured after a test meal by the end of the intervention versus before. | Change in average well-being measured by 0-10 score scales at the end of the test meal administered before and after intervention. | 1 day |
| Measure | Description | Time Frame |
|---|---|---|
| Change in satiety measured after a test meal by the end of the intervention versus before | Change in average satiety measured by 0-10 score scales at the end of the test meal administered before and after intervention. | 1 day |
| Change in fullness sensation measured after a test meal by the end of the intervention versus before. |
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Inclusion Criteria:
- non-obese
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Fernando Azpiroz, MD | University Hospital Vall d'Hebron | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Fernando Azpiroz | Barcelona | 08035 | Spain |
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| ID | Term |
|---|---|
| D004522 | Educational Status |
| C005703 | salicylhydroxamic acid |
| ID | Term |
|---|---|
| D012959 | Socioeconomic Factors |
| D011154 | Population Characteristics |
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Change in average fullness measured by 0-10 score scales at the end of the test meal administered before and after intervention. |
| 1 day |
| Change in discomfort/pain measured after a test meal by the end of the intervention versus before | Change in average fullness measured by 0-10 score scales at the end of the test meal administered before and after intervention. | 1 day |